Ingredients

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Preparation

In a food processor blend the Cheddar, the butter, the flour, the Worcesteshire sauce, the salt, and the cayenne until the mixture forms a ball of dough. Halve the dough, putting each half on a sheet of wax paper, and with the aid of the wax paper form it into logs about 6 inches long and 1 1/2 inches in diameter. Chill the dough, wrapped in the wax paper, for at least 2 hours, or unitl it is firm enough to slice. The dough may be prepared up to this point 2 days in advance and kept covered and chilled. It may also be frozen for several weeks. Cut the dough into 1/4-inch slices, arrange the slices 2 inches apart on jelly-roll pans, and bake them in a preheated 400°F. oven for 5 to 7 minutes, or until they are golden brown around the edges. Transfer the crackers carefully with a metal spatula to racks, let them cool, and drain them on paper towels if desired. The crackers keep for up to 4 days in an airtight container.

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Recent Reviews

Yes, they did cook out to be greasy...but do you eat cheese? They are cheese. I used the bit of candied ginger and thought it was a great idea. Nice little crackers for a cheese try.

sarahelsie from Calgary /

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I totally agree with the previous reviewer. They were good in an unhealthy, greasy, crunchy, burnt-cheese kind of way. I felt a little disgusting afterwards. I was looking for more like a homemade "Cheese Nip." This wasn't it.

Ugh! It's like eating crunchy oil. Rarely do I have any problems with recipes from this site. I followed the recipe exactly as written, allowing the dough logs to refrigerate for two hours and spacing the 1/4" thick dough slices two inches apart, but they spread out so much I ended up with a pan full of greasy "lace." I valiantly tried to save them, and was able to cut the mess into squares and lift them onto the rack to cool. I even transferred the cooled "crackers" onto paper towels, hoping that would alleviate the greasy problem, but it didn't really help at all. I have much, much better cheese cracker recipes.

Russ from Manassas, Virginia /

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Okay...perhaps I did something wrong. These were just okay. I thought the cheese left too much oil after cooking and they seemed doughy instead of crunchy. Next time I will make sure to slice them thinner...perhaps that will help.

A Cook from Healdsburg, CA /

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These are yummy! They're like spicy, classy Cheese-Its. Mmm-mm! I served them at a party recently and got rave reviews. I don't have a food processor, so rolled up my sleeves, and mixed everything with my hands. Got a little messy, but they turned out great! Highly recommend them!